Roasted Veggie and Burrata Salad with Maple Dijon Vinaigrette

Introduction

The Roasted Veggie & Burrata Salad with Maple Dijon Vinaigrette is a stunningly flavorful dish that beautifully balances rich and creamy textures with the brightness of roasted vegetables. This dish is perfect for a light lunch, a side dish, or even a main course. The warm roasted veggies bring a caramelized sweetness that contrasts with the cool, creamy burrata. The maple Dijon vinaigrette ties everything together, offering a blend of sweet and tangy notes, perfect for those who want a nutritious meal without sacrificing taste. This salad is a feast for both the eyes and the taste buds, making it ideal for any gathering or a casual weeknight dinner.

Ingredients

For the Salad:

  • 1 cup cherry tomatoes, halved
  • 1 zucchini, sliced into rounds
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 small red onion, sliced into wedges
  • 2 cups baby spinach or arugula
  • 2 small burrata balls (or 1 large), drained
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian herbs (oregano, thyme, basil)
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish

For the Maple Dijon Vinaigrette:

  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar or balsamic vinegar
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Preparation

Step 1: Prep and Roast the Vegetables

  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, arrange the cherry tomatoes, zucchini slices, bell pepper strips, and red onion wedges.
  3. Drizzle with 1 tablespoon of olive oil, sprinkle with dried Italian herbs, and season with salt and pepper.
  4. Toss the vegetables to coat them evenly and spread them out in a single layer.
  5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized at the edges. Remove from the oven and set aside to cool slightly.

Step 2: Prepare the Maple Dijon Vinaigrette

  1. In a small bowl, whisk together 3 tablespoons of olive oil, Dijon mustard, maple syrup, apple cider or balsamic vinegar, and minced garlic.
  2. Season with salt and pepper to taste, and whisk until the mixture is well combined and smooth.

Step 3: Assemble the Salad

  1. In a large serving bowl or platter, arrange a bed of baby spinach or arugula.
  2. Layer the slightly cooled roasted vegetables over the greens.

Step 4: Add the Burrata

  1. Gently tear the burrata into pieces (if using large burrata) and distribute evenly over the salad.
  2. If using small burrata balls, place them whole on top of the roasted vegetables.

Step 5: Dress the Salad and Garnish

  1. Drizzle the salad generously with the maple Dijon vinaigrette.
  2. Garnish with fresh basil leaves for added flavor and a pop of color.
  3. Serve immediately, allowing the burrata to melt slightly over the warm vegetables for a creamy, luxurious texture.

COOKING Note

  • Be mindful when roasting vegetables. Ensure they’re spread out on the baking sheet, so they roast instead of steam. This way, you’ll get that caramelized flavor.
  • Burrata is a delicate cheese. To get the most out of it, add it just before serving. Tearing it apart slightly lets the creamy interior ooze out, enhancing the salad’s richness.
  • Feel free to switch up the vegetables depending on the season. Asparagus, sweet potatoes, or roasted beets are great alternatives.

Serving Suggestions

  • Serve this salad warm for a comforting dish or chilled for a refreshing bite.
  • Pair it with a slice of crusty bread to soak up the delicious vinaigrette.
  • This salad works well as a side dish with grilled chicken, fish, or a light pasta dish.
  • For a heartier meal, toss in some toasted nuts like walnuts or pecans, or sprinkle with a handful of crumbled feta or goat cheese for an added tangy flavor.

Tips

  • To make this salad even more filling, add a protein source like grilled chicken, tofu, or chickpeas.
  • For a touch of sweetness, throw in a handful of dried cranberries or sliced figs.
  • Make the vinaigrette in advance and store it in the refrigerator for up to a week. Shake well before using.
  • Use a high-quality maple syrup for the vinaigrette to get the best flavor.
  • Roasting the vegetables at a high temperature helps to caramelize them, bringing out their natural sweetness.

Prep Time:

15 minutes

Cooking Time:

25 minutes

Total Time:

40 minutes

Nutritional Information

  • Calories: 320 per serving (based on 4 servings)
  • Protein: 10 grams
  • Sodium: 450 mg
  • Carbohydrates: 22 grams
  • Fiber: 5 grams
  • Fat: 25 grams
  • Saturated Fat: 8 grams
  • Sugars: 10 grams

Conclusion

The Roasted Veggie & Burrata Salad with Maple Dijon Vinaigrette is a versatile and satisfying dish that combines the comfort of roasted vegetables with the freshness of creamy burrata. The homemade maple Dijon vinaigrette adds a delightful sweetness and tang that enhances every bite. Whether you’re serving it as a main dish or a side, this salad is sure to impress family and friends alike. Experiment with different vegetables and flavors to make it uniquely your own, and enjoy a dish that’s as healthy as it is delicious.

Print
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Roasted Veggie and Burrata Salad with Maple Dijon Vinaigrette


  • Author: Imili Johnson
  • Total Time: 40 minutes

Ingredients

Scale

For the Salad:

  • 1 cup cherry tomatoes, halved
  • 1 zucchini, sliced into rounds
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 small red onion, sliced into wedges
  • 2 cups baby spinach or arugula
  • 2 small burrata balls (or 1 large), drained
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian herbs (oregano, thyme, basil)
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish

For the Maple Dijon Vinaigrette:

  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar or balsamic vinegar
  • 1 clove garlic, minced
  • Salt and pepper, to taste

Instructions

Step 1: Prep and Roast the Vegetables

  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, arrange the cherry tomatoes, zucchini slices, bell pepper strips, and red onion wedges.
  3. Drizzle with 1 tablespoon of olive oil, sprinkle with dried Italian herbs, and season with salt and pepper.
  4. Toss the vegetables to coat them evenly and spread them out in a single layer.
  5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized at the edges. Remove from the oven and set aside to cool slightly.

Step 2: Prepare the Maple Dijon Vinaigrette

  1. In a small bowl, whisk together 3 tablespoons of olive oil, Dijon mustard, maple syrup, apple cider or balsamic vinegar, and minced garlic.
  2. Season with salt and pepper to taste, and whisk until the mixture is well combined and smooth.

Step 3: Assemble the Salad

  1. In a large serving bowl or platter, arrange a bed of baby spinach or arugula.
  2. Layer the slightly cooled roasted vegetables over the greens.

Step 4: Add the Burrata

  1. Gently tear the burrata into pieces (if using large burrata) and distribute evenly over the salad.
  2. If using small burrata balls, place them whole on top of the roasted vegetables.

Step 5: Dress the Salad and Garnish

  1. Drizzle the salad generously with the maple Dijon vinaigrette.
  2. Garnish with fresh basil leaves for added flavor and a pop of color.
  3. Serve immediately, allowing the burrata to melt slightly over the warm vegetables for a creamy, luxurious texture.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Nutrition

  • Calories: 320 per serving (based on 4 servings)
  • Sodium: 450 mg
  • Protein: 10 grams

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